Ghayour - Bazaar : fresh, flavorful & deeply satisfying vegetarian recipes for every occasion

Bazaar is the ancient Persian word for market and is shared by many other Eastern cultures. If I close my eyes, I imagine the old traditional markets of the Middle East in years gone by, which were loud, bustling places, filled with colourful produce of every shape and description. Unusual smells would fill the air. The senses would be seduced at every turn sights and sounds distracted all those coming into the bazaar, luring them to the many stands to fulfil their various requirements. No matter which country I travel to, one of my greatest joys is visiting a good market one that retains a focus on fresh and simple produce, untainted by modernity or the bells and whistles of trendy treats. There is always inspiration and a culinary education to be had in every local bazaar. Having long thought of myself as one of the worlds most consummate carnivores, I never thought I would see the day when I put pen to paper to write a book of vegetarian recipes. Why? You may ask. Well, simply put, in many cultures, including my own, if there is no meat on the table, the meal is considered incomplete. Some cultures have endured war and famine where food, and especially meat, has been scarce. As times improve, meat often becomes the centrepiece of any feast, as a sign that life is good and you are doing well, which is a tradition still evident in many cultures. I know that whenever I cook a meatless feast for my family, I dont announce it in advance for fear of the unnecessary but hilarious panic it would cause!

Recently, I have noticed that more and more people are choosing to eat less meat. I have found that, as I get older, I simply dont seem able to enjoy meat in the excessive and voracious manner in which I used to, or digest it as easily. Having said that, I remain the worlds safest bet for winner of the Least Likely To Turn Vegetarian prize, so for me, this is a book that showcases and celebrates how wonderful and satisfying meals can be when they contain only fruits, vegetables, pulses, grains and dairy products this is something that I myself can occasionally forget.

I have written this book with meat-eaters in mind, because I feel it is we who really need the most help and inspiration when it comes to preparing simple meals without meat, that have plenty of flavour and satisfy all at the table. I have started teaching many vegetarian cookery classes lately and have noticed that the vast majority of my students are not actually vegetarians, but those who eat meat and fish. They come in search of ideas to help them deliver delicious meals at home without falling back on the same old repertoire. I love taking time off from eating meat, but have often been guilty of resorting to the usual suspects for sustenance and while pasta, potatoes, bread, rice and mountains of cheese have their perks and frequently satisfy, eventually you do just crave vegetables. Their colours, freshness, depth of flavour and varied textures sustain the desire to stick to a meatless meal. Im hoping this book provides inspiration to all those who need it vegetarian and meat-eaters alike.

I created these recipes with a single aim: to deliver as much flavour as possible using few ingredients. The one thing I would like you to remember is that each recipe is merely a suggestion of ingredients feel free to add whatever additions you like. Dont stress about ingredients you cannot find if you are missing an ingredient or dont like something, just leave it out, because, after all, life is too short to sweat the small stuff. I hope you will embrace these recipes and make them your own. Food should always be a pleasure my stomach (and my waistline) took great pleasure in perfecting these recipes for you, so take this book into your kitchens and enjoy.

Rarely do you see carrots fried, so here Ive combined them with halloumi to make these crispy little balls perfect with drinks or as part of a feast. Probably one of the best things to have ever happened to the humble carrot, if Im honest.

MAKES 1618

vegetable oil, for frying

2 large carrots, peeled and coarsely grated

250g halloumi cheese, coarsely grated

1 large egg

1 small packet (about 30g) of dill, finely chopped

4 tablespoons plain flour

2 teaspoons cumin seeds

1 teaspoon paprika

Maldon sea salt flakes and freshly ground black pepper

salad leaves, to serve

Pour enough vegetable oil into a large saucepan to fill to a depth of 5cm. Heat the oil over a medium-high heat and bring to frying temperature (add a pinch of the mixture: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper.

Put the grated carrot and halloumi, along with the remaining ingredients, into a mixing bowl and season well with black pepper and just a little salt. Now work the mixture with your hands to combine it well.

When the oil is ready for deep-frying, take roughly 1 tablespoon of the mixture and roll it into a ball that would fit perfectly into the tablespoon measure. Repeat with the remaining mixture. Carefully lower the balls into the hot oil and fry in batches for 23 minutes, until deep golden brown. Remove with a slotted spoon and transfer to the paper-lined plate to drain. Serve hot with salad leaves.

Broad beans carry so many childhood memories for me. Arriving home from school on the rare occasion my Grandma was making one of the handful of dishes she learned to make in the 1980s, she would sit me in front of enormous bowls of broad beans with skins on and all she would say was, Peel them. I remember the overpowering smell of the skins on my hands when we were done peeling, but it was worth the effort because the beans were so delicious. This broad bean and ricotta dip serves quite a few people, so its perfect for sharing.

SERVES 68

approximately 750g frozen (skin-on) or 400g peeled broad beans

2 fat garlic cloves, crushed

finely grated zest and juice of 1 unwaxed lemon

good drizzle of olive oil, plus a little extra to serve

500g ricotta cheese

2 teaspoons sumac

4 spring onions, very thinly sliced from root to tip

1 small packet (about 30g) of dill, finely chopped